The True Confessions of a Food Snob's Wife

My dear husband is what I like to call a "food snob". He likes what he likes, he knows how he likes it and he is vocal about it.
He and I grew up in two very different food households. The first year of marriage was interesting, and I tried to meld the two, with some success, and some very bad catastrophe's! (ie..MeatBall Meatloaf)
So after five years of marriage, and countless dinners, I have been able to meld what I like and what he likes. I have also been able to work his "champagne taste's" with our "beer budget".
The biggest thing I have figured out, is that we can afford the things he likes, if I can get creative and use them in mulitple meals.
For example. He loves pot roast, but it can be kinda pricey. We could only budget it a few times a year.
However, recently I discovered Ina Garten's "Company Pot Roast". The first time I made it I realized that we had TONS of left over sauce. I wasn't sure what to do with it, but being as I don't like to waste anything I froze it.
I ended up using the sauce to make a very wonderful Shepherd's Pie. Because the roast had been cooked in it along with all the vegetables it provided layers upon layers of flavor.
In fact I was able to make two whole shepherds pies with the sauce. Plus, even before that we had made open faced pot roast sandwiches with the left over meat from the roast.
So yes, the roast was about 10.00, but I was able to get about 5 meals total from it!!

Here is Ina's Pot Roast recipe:

Ingredients

1 (4 to 5-pound) prime boneless beef chuck roast, tied
Kosher salt and freshly ground black pepper
All-purpose flour
Good olive oil
2 cups chopped carrots (4 carrots)
2 cups chopped yellow onions (2 onions)
2 cups chopped celery (4 stalks)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
5 large garlic cloves, peeled and crushed
2 cups good red wine, such as Burgundy
2 tablespoons Cognac or brandy ( I used Sherry)
1 (28-ounce) can whole plum tomatoes in puree
1 cup chicken stock, preferably homemade
1 chicken bouillon cube
3 branches fresh thyme
2 branches fresh rosemary
1 tablespoon unsalted butter, at room temperature

Directions

Preheat the oven to 325 degrees F.

Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.

Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.

Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.

And here is how I changed it into Shepherds Pie!

Ingredients:
1 lb ground beef
1 small onion, diced
2 cloves of garlic, minced
1 package of frozen veggies (I like peas, carrot, corn and green beans)
1/2 cup of the red wine that you used in the roast
1/2 tsp rosemary (dried or fresh)
1 tsp oregano (dried or fresh)
salt and pepper to taste
pot roast sauce
Topping:
4 Cups mashed potatoes (about 5-8 medium potatoes)
2 Cups shredded cheddar cheese
1/2 cup sour cream
salt and pepper to taste
2 Tblsp butter, melted

Brown ground beef with the onions and garlic. Drain off fat. Add pot roast sauce. Cook for about 5 minutes on medium low heat. Add wine, rosemary, oregano and the salt and pepper. Simmer on low heat for about an hour. Add veggies and cook for about 15 minutes longer.
The the filling is simmering boil your potatoes. Mash them with the cheese and sour cream. Add salt and pepper.
Put the filling in a 13x9 baking dish. Top with potatoes. Pour over melted butter and bake at 350 for 45 minutes.
*This can be made ahead of time, just don't pour the melted butter over the potatoes until it is time to bake.*

A Father's Day Brunch

Today was an awesome Fathers Day for Andrew. He got to pick up Patience at 9:05am from the airport. I decided to have a little Daddy Daughter brunch waiting for them when they got home.
I made Ina Garten's Blueberry Crumb Cake. As usual, with her recipes it turned out wonderfully delicious!

Blue Berry Crumb Cake
Ingredients
For the streusel:

1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour

For the cake:

6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners' sugar for sprinkling

Directions

Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
For the streusel:

Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
For the cake:

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

The yummy, yummy cake!

The setting....

Pae's place setting...it is good to have her here!

She is fascinated with all things Paris, so the candle was
perfect....the scent...."Springtime in Paris"

Birthday Party Fun!

Today was Cameron's 5th Birthday Party! It was a pirate themed party!
I am quite proud of my creations for the party!
The idea for the cake was found in a "Family Fun" magazine. I love the fact that it was created by putting cupcakes together! Cupcakes are so much easier than a big cake for kids parties.

For the goody bags I made pirate lollipops. So easy! I bought the molds for under 2.00 and then just melted chocolate and popped in a stick! Super yummy...super easy!

I have recently discovered how to make marshmallows. For his party I dyed them yellow so that the kids could have edible gold pieces for their goody bags! I used Alton Browns recipe:

Ingredients

3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray

Directions

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

For regular marshmallows:

Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

For miniature marshmallows:

Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.

Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.

Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.

They are fun to make and I plan on experimenting with them soon...I am thinking chocolate covered marshmallows...what do you think?

A Small Part of our "Feast" Tonight

This evening we are having my inlaws and good family friends over for dinner. This is our menu for this evening:
We will start out with a cheese platter, followed by:
Beef and Shrimp Kabobs
Bismati Curried Rice
Salad
Cucumber Salad
Peasant Bread
For dessert we have made four different kinds of sorbet, strawberry, grapefruit, lemon and orange.
To accompany the sorbets we will have balsamic truffles along with ginger cookies.
Because I am guarding my truffle recipes, I will share my ginger cookie recipe. I found it on Foodnetwork.com. I made a few changes and am quite pleased with the results!

Ginger Cookies

3/4 cup butter, unsalted and softened
1 cup light brown sugar
1/4 cup molasses
1 egg
2 1/4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
* I added raw sugar to roll the cookies in prior to baking*


Directions

Cream together the butter and sugar. Stir in molasses and egg. Add 1 cup of flour, baking soda, salt, cinnamon, ginger and ground cloves and stir to combine. Add remaining flour 1 cup at a time. Chill dough in freezer for 15 minutes, (because my day got crazy I chilled them for longer, and it worked great, I also kept the extra dough chilling while the rest of the batch were baking). Shape dough into 1-inch balls and roll in raw sugar. Bake on greased cookie sheet at 375 degrees for 10 minutes. (I wanted crispy cookies, so I flattened the cookies with the bottom of a glass before baking, and baked for about 15 minutes)